Stuffed aubergine - recipe

This dish got the thumbs up from the Committed Carnivore last night, even though I made it with Quorn mince.  You could just as easily make it with beef or lamb mince though, if you don't want to go the veggie route. 

Quick, easy, satisfying and tasty.  Perfect weeknight tea.

Ingredients (serves 2):
1 large aubergine
Half an onion, finely chopped
150g mince (Quorn, lamb or beef)
1 clove garlic, minced
400g tin chopped tomatoes
Squeeze of tomato puree
1 tsp dried oregano
Splash of Worcestershire sauce (optional)
Small handful fresh basil, chopped
75g grated cheese (I used a mixture of cheddar and parmesan)
Couple of glugs of olive oil

Method:
Preheat oven to 190c

Chop the aubergine in half lengthways.  Score the flesh (see pic) being careful not to break the skin.  Place in a baking tray, drizzle with olive oil and bake for 20-25 mins.

In the meantime, gently fry the onion.  Add the garlic, being careful not to burn, and the mince.  Add the tomatoes, tomato puree and oregano.  (If you're using meat, cook it for a few minutes before adding the tomatoes).  Simmer for 10-15 minutes.  Add the Worcestershire sauce and fresh basil. 

Once the aubergine is cooked (lightly browned and soft to the touch), scoop out the flesh to leave a shell - again be careful not to break the skin.

Chop up the aubergine flesh and add to the mince mixture.

Fill the aubergine shells with the mixture, sprinkle with grated cheese and return to the oven for 10-15 minutes.  I finished mine off under the grill to get the cheese really bubbling.

Serve with a green salad if you want to keep it healthy, or garlic bread if you don't.

Aubergine ready for the chop

Aubergine scored and ready for the oven

Stuffed with mince - just needs cheese

Et voila